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Sweet N Sour Stir Fry Fish

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Ingredients
  Skinless cusk fillets/Orange roughy / red snapper / whiting fillets 1 Pound (1 Inch Thick)
  Canned pineapple tidbits in juice 8 Ounce (1 Can)
  Packed brown sugar 1⁄4 Cup (4 tbs)
  Cider vinegar 1⁄4 Cup (4 tbs)
  Cornstarch 2 Tablespoon
  Soy sauce 1 Tablespoon
  Garlic salt 1 Teaspoon
  Ground ginger 1 Teaspoon
  Cooking oil 1 Tablespoon
  Green pepper 1 Small, cut into 3/4 inch pieces
  Canned sliced water chestnuts 8 Ounce, drained (1 Can)
  Diced pimiento 2 Tablespoon
  Hot cooked rice 2 Cup (32 tbs)
Directions

Cut fish into 1-inch pieces.
Cover and refrigerate the fish till needed.
Drain pineapple, reserving juice.
Set pineapple aside.
For sauce, add enough water to juice to make 1 1/3 cups.
Stir in sugar, vinegar, cornstarch, soy sauce, garlic salt, and ginger.
Preheat a wok or large skillet over medium-high heat; add oil.
Stir-fry green pepper and water chestnut about 2 minutes or till the green pepper is nearly tender.
Remove vegetables from wok.
Add half of the fish to the hot wok.
Stir-fry for 3 to 6 minutes or till done, being careful not to break up pieces.
Gently remove fish from wok.
Repeat with remaining fish, and then remove it from wok.
Stir sauce, and then add it to the wok.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Return vegetables and fish to wok, and then add pineapple and pimiento.
Toss lightly to coat.
Reduce heat.
Cover and cook for 1 minute more.

Recipe Summary

Cuisine: 
American
Method: 
Stir Fried
Ingredient: 
Ginger

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